No-Bake Chocolate Bliss Balls (Vegan)

No-Bake Chocolate Bliss Balls (Vegan)

Move over store bought treats, there is a new treat in town! These no-bake chocolate morsels are little¬†pieces of heaven. My daughter said this morning, “Can I eat them for breakfast? These are perfect Mom!” Well, I’m not sure they are exactly breakfast food, but they will hit the spot just about anytime of the day that suits your preference ūüôā

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5.0 from 1 reviews
No-Bake Chocolate Bliss Balls (Vegan)
Recipe type: Dessert, Snack
Cuisine: Dairy-Free, Gluten-Free, Paleo & Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 14
 
Ingredients
  • 1½ cups pecans, soaked in water for 8 hours
  • ⅓ cup cashew butter
  • 6 dates, soaked in water for 10 minutes
  • ¼ cup dairy-free chocolate chips
  • 1½ tsp. pure vanilla extract
  • ¼ cup coconut flakes (optional)
Instructions
  1. Discard the water from the pecans and dates and remove the pits from the dates. In a food processor with an S blade, add in the pecans, cashew butter, chocolate chips and vanilla extract. Process or pulse for 2 minutes. Add in the dates and pulse for another 2 minutes.
  2. Unplug and remove the container from the food processor. Roll the mix into 14 balls. Sprinkle coconut flakes on top of each ball. You can also add in some of the coconut flakes into the balls when you are mixing the other ingredients if you would like.
  3. Refrigerate balls to set. Store in the refrigerator.

Pumpkin Chocolate Chip Muffins (Grain & Dairy Free)

Pumpkin Chocolate Chip Muffins (Grain & Dairy Free)

Greetings Friends! I’m baccck! Or back in the kitchen I should say. It’s been a very busy Autumn around here. We’ve had four guests come to visit us in our new home, house projects to work on and my “baby” boy turned three. Sniffle…but oh so proud of him and my six year old that amaze me on a daily basis!

I’m so happy to be back creating recipes and having a spare minute to actually write down my recipe ūüôā

A classic combination no doubt, but I can’t not share pumpkin and chocolate with you this time of year! We just love¬†anything pumpkin and chocolate and¬†these healthy Paleo muffins¬†are¬†delicious and¬†perfectly moist inside. These muffins could easily be turned into cupcakes with homemade vanilla frosting on top too.

This was shared on Slightly Indulgent Tuesday, Fat Tuesday, Gluten-Free Tuesday, Traditional Tuesdays, Simple Meals Friday and Whole Foods Fridays.

 

5.0 from 1 reviews
Pumpkin Chocolate Chip Muffins (Grain & Dairy Free)
Recipe type: Dessert, Snack
Cuisine: Dairy Free, Gluten Free, Grain Free, Paleo
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 2½ cups blanched almond flour
  • ¾ cup pumpkin puree
  • 2 eggs
  • ½ cup dairy-free chocolate chips
  • ¼ cup coconut sugar
  • 2 Tbsp. water
  • 2 tsp. pure vanilla extract
  • 2 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
  • 1 tsp. baking soda
  • ¼ tsp. sea salt
Instructions
  1. Preheat the oven to 350 degrees. Lightly grease the muffin tins in a muffin pan with olive or coconut oil. Place all ingredients into a large mixing bowl and beat on medium speed for several minutes, scraping down sides with a spatula as needed.
  2. Pour the batter into the muffins tins, filling them ⅔ full. Bake for 30 minutes (check at 25 minutes if you live at a low altitude).

 

 

 

 

Fudgy Paleo Brownies

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Happy Father’s Day!

I know I have already shared a grain-free brownie recipe before, but what can I say we love to eat brownies around here! And this time around, the brownie is paleo approved for those of you who avoid legumes. I could chow down on healthy brownies all day if I let myself. Thankfully, the rest of the family helps me out so I am lucky if I get a whole two treats to myself.

These babies are moist, fudgy and crowd pleasers. While the¬†recipe makes a dozen treats, that doesn’t mean a thing in this house where anything chocolate flies off the counter faster than I can count them!

This was shared on Unprocessed Fridays, Whole Food Fridays, Lunchbox  Love, Feature Friday, Gluten Free Fridays, Pennywise Platter, Full Plate Thursday, Tasty Traditions, Frugal Days, Sustainable Ways, Green Living Thursdays, Cast Party Wednesday, Real Food Wednesday, Gluten Free Wednesdays, Healthy 2 Day Wednesdays, Wildcrafting Wednesday, Allergy-Free Wednesdays, Eco Kids Tuesday, Hearth & Soul Hop, Titus 2sday, Tasteful Tuesday, Fat Tuesday, Slightly Indulgent Tuesday, Show Me What You Got Party, Better Mom Mondays, Inspire Me  Monday and Sunday School Carnival.

 

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5.0 from 2 reviews
Fudgy Paleo Brownies
Recipe type: Dessert, Snack
Cuisine: Paleo, Grain Free, Gluten Free, Dairy Free
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • ½ cup coconut flour
  • ⅓ cup arrowroot starch
  • 2 eggs
  • ½ cup dairy-free chocolate chips (I use Enjoy Life Brand)
  • ⅓ cup coconut milk
  • ½ cup raw honey
  • ⅓ cup cacao powder
  • ⅓ cup coconut oil
  • ¼ cup applesauce
  • ¼ cup olive oil
  • 2 tsp ground flax seed
  • 1 tsp. vanilla
  • ½ tsp. baking soda
  • ¼ tsp. sea salt
Instructions
  1. Preheat oven to 350 degrees. Place dairy-free chocolate chips, coconut milk, cacao powder and coconut oil in a saucepan and melt slowly over medium heat.
  2. Place all ingredients into a large stainless steel mixing bowl and mix with an electric mixer on medium speed for 3 minutes, scrapping down sides of batter as needed. Grease a large glass baking dish. Bake for 35 minutes (please note I now live at a high altitude so you may want to check the brownies at around 30 minutes to see if they are done). Remove from oven and let cool for 20 minutes. Cut into squares. Eat up!

 

Banana Coconut Cream Pie! (Raw, Cane Sugar Free & Vegan)

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I’ve wanted to share this recipe with you folks for a few weeks now. I’ve made it 3 times, yep 3 times in the last 3 weeks! We had 5 guests over a period of 3 weeks in our home and then when I would finally try to take a picture before the pie was gone, it would be too late. My kids and hubby would dig into it faster than I could press click on my camera. Ahh life with a family ,eh?!

Anyways…back to the PIE. It’s delicious! And such a healthy alternative to the store bought Banana Cream Pie I used to love in my childhood. Indeed Chocolate Banana Cream Pie was my absolute favorite pie. I used to beg my mom for a slice of it when we would go out to eat on occasion. And my Mom would comply as long as I ate my veggies first. So while I would like my kids to eat their veggies first before digging into this dessert, there is no guilt to be had with eating it all in its lonesome. It’s got some fruit, healthy fats and fiber. Oh and guests that are not gluten free in the least, love it!

This was shared on Gluten Free Tuesday, Unprocessed Fridays, Tempt My  Tummy Tuesday, Waste Not Want Not Wednesday, Healthy Vegan Friday, Full Plate Thursday, Seasonal Celebration Wednesday, Real Food Wednesday, Healthy 2 Day Wednesdays, Wheat-Free Wednesday, Gluten-Free Wednesday, Traditional Tuesdays, Hearth and Soul Hop, Tasteful Tuesday, Waste Not Want Wednesday, Allergy Free Wednesdays, Slightly Indulgent Tuesday, Fat Tuesday, My Meatless Mondays, Inspire Me Monday, Fight Back Friday, Wellness Weekend, Whole Foods Friday, Lunchbox Love, Raw Foods Thursdays and Pennywise Platter.

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5.0 from 1 reviews
No-Bake Banana Coconut Cream Pie! (Raw, Cane Sugar Free & Vegan)
Recipe type: Dessert, Snack
Cuisine: Dairy Free, Grain Free, Raw & Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 2 cups pecans
  • 1/ 2 cup dates
  • 1 can chilled Natural Value coconut milk (or other brand with just the cream)
  • 2 Bananas
  • ⅔ cup coconut sugar
  • ¼ cup agar powder
  • 2 tsp. pure vanilla extract
  • ¼ tsp. sea salt
Instructions
  1. Optional: Soak pecans for 8 hours (I do it the night before I make the recipe) in 4 cups of water. Rinse pecans and discard water. Set aside.
  2. Soak the dates in 1 cup of water for 5 minutes. Discard the water and remove the pits from the dates.
  3. Place pecans in the food processor and pulse until ground for 2 minutes. Add in the dates and pulse for another 3 minutes. Take the pecan and date mixture and press it down into a glass pie dish to make a crust. Make sure the crust is evenly spread out to fill out the entire pie dish.
  4. Place the coconut milk, bananas, sugar, agar, vanilla and sea salt into a high speed blender or Vitamix. Press ingredients down prior to starting the blender. Blend on high for 2 minutes.
  5. Carefully pour the "cream" on top of the raw pie crust. Use a spatula to spread the topping out evenly. Place the pie in the freezer for 1-2 hours. Remove from freezer and serve!
  6. Note: I like to add a chocolate drizzle to the pie. I do this by slowly melting dairy-free chocolate chips in a saucepan over the stove. Once the chocolate has melted, let it cool and then drizzle over the pie.

 

Double Chocolate Chip Drop Cookies (Cane Sugar Free, Dairy Free & Vegan)

 

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Here’s a rich bite size chocolate chip cookie for your sweet tooth. It will satisfy ¬†your tummy at just the right time–late morning snack, afternoon craving, dessert after dinner…you name it. And yet these cookies are not overly, uber sweet. If you’ve got a real sweet tooth, I would recommend adding a pinch more sweetener to the recipe as the cacao powder is simply pure raw chocolate. Cacao is an incredible source of antioxidants and magnesium, but can be bitter tasting by itself.

The good thing is the batter is vegan so taste it before you bake it and if you want to add a touch more sweetener or perhaps vanilla stevia to it, go right ahead!

This was shared on Wellness Weekend, Healthy Vegan Friday, Lunchbox Love, Tasty Traditions, Real  Food Wednesday, Full Plate Thursday, Healthy 2 Day Wednesdays, Gluten-Free Wednesdays,  Allergy-Free Wednesdays, Slightly Indulgent Tuesday, Fat Tuesday and Inspire Me Monday.

 

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Double Chocolate Chip Drop Cookies (Cane Sugar Free, Dairy Free & Vegan)
Recipe type: Dessert, Snack
Cuisine: Dairy Free, Vegan
Prep time: 
Cook time: 
Total time: 
Serves: Approx. 15 servings
 
Ingredients
  • 1 cup quinoa flakes
  • ½ cup coconut nectar (or raw honey)
  • ¼ cup coconut oil, melted
  • 4 Tbsp. cacao powder
  • 2 tsp. pure vanilla extract
  • 4 Tbsp. coconut flour
  • ⅓ cup applesauce
  • ½ cup dairy-free chocolate chips
  • ¼ cup almond milk (or milk of choice)
  • 2 Tbsp. flax seed meal, soaked in 2 Tbsp. water for 5 minutes in small bowl
  • 1 tsp. baking soda
Instructions
  1. Preheat oven to 350 degrees. Melt coconut oil in a small saucepan and set aside. Add all ingredients into a large mixing bowl and beat with an electric mixer on medium speed for 3 minutes. Place two silicone baking mats on two baking sheets. Drop cookie batter by the spoonful onto the baking mats, 1 inch apart.
  2. Bake for approximately 20 minutes depending on your oven. Remove cookies from oven and let cool 10 minutes.